Grilled bone-in pork neck in bourbon barbecue sauce with roasted potatoes
A recipe by Bulgarian chef Taniu Shishkov. Rating 2/5.
⏱️ Prep: 50 min
Ingredients
| 700 г | bone-in pork neck |
| — | barbecue spice (dry rub) |
| 100 г | ketchup |
| 30 г | honey |
| 50 мл | bourbon |
| 10 мл | vinegar |
| 50 г | butter |
| 1 кг | potatoes |
| 200 г | emmental |
| 2 – 3 | sprigs of thyme |
| — | olive oil |
| — | salt and black pepper |
Instructions
Preparation time: 50 min. Serves 4–5. Pairs with beer.
- Season the pork neck generously with the barbecue spice, rubbing it well into the meat. Cover it with foil and leave it in the fridge for a few hours, after which grill it on a grill or in a grill pan with a little olive oil on both sides until done.
- If using a grill pan, after removing the meat, pour the bourbon into the same pan (this is called deglazing – the liquid absorbs all the particles from the bottom of the vessel and they add extra flavour to the sauce), add the honey and wait for it to thicken. Then add the ketchup and vinegar and reduce for a few minutes. Finally add the butter, season with salt and black pepper and stir intensely until the butter melts.
- Peel the potatoes and cut them in half. Place them in a tray with a little water on the bottom and season them with salt, black pepper and thyme. Bake for about 45 minutes in an oven preheated to 180°C, and just before they are ready, sprinkle them with grated emmental and return them to the oven until it melts.
How to serve: Serve the grilled pork neck, drizzled with the barbecue sauce and garnished with the emmental-baked potatoes. Complement with beer, preferably dark beer.
Signed: Taniu Shishkov.